Vaccum precooling is the perfect system to cool salads, other leafy vegetables, strawberries, and, in general, all the produce with a high surface area.
The vacuum pre-cooling units, by MOELCO LEVANTE, operate in more than 80 Spanish companies and in numerous Spanish firms outside Spain; especially Morocco and other Mediterranean countries, as well as in Portugal and Poland.
Vacuum pre-cooling is based on the application of vacuum to the product to be cooled. This causes evaporation of water contained in the product, humidity switching from liquid to gas, using in that process heat from the produce to be cooled. That causes the temperature to drop.
In 25 minutes operating cycles, the desired final temperature of 2-3° C is reached. Due to the cooling needs of the fresh cut industry, the use of such systems has been extended further in recent years.